Winery Les Producteurs RéunisVin de Pays des Coteaux de Fontcaude
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Vin de Pays des Coteaux de Fontcaude
Pairings that work perfectly with Vin de Pays des Coteaux de Fontcaude
Original food and wine pairings with Vin de Pays des Coteaux de Fontcaude
The Vin de Pays des Coteaux de Fontcaude of Winery Les Producteurs Réunis matches generally quite well with dishes of beef, pasta or veal such as recipes of homemade beef stew, spaghetti bolognese or sauté of veal with chorizo.
Details and technical informations about Winery Les Producteurs Réunis's Vin de Pays des Coteaux de Fontcaude.
Discover the grape variety: Scheurebe
German grape variety obtained in 1916 by Georg Shere (1879/1949). It was given until then as coming from a cross between Riesling and Sylvaner, but genetic tests have shown that its father is the Bouquettraube (Bukettrebe), and it is closely related to the Kerner. The Scheurebe can be found in Austria, Germany, Belgium, Switzerland, the Netherlands, Italy, Slovenia, Great Britain, the United States (California, Virginia, ...), Canada (Ontario, British Columbia, ...), ... practically unknown in France.
Informations about the Winery Les Producteurs Réunis
The Winery Les Producteurs Réunis is one of wineries to follow in Languedoc-Roussillon.. It offers 578 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
